PORK KEBABS WITH LIGHT SALSA VERDE

These are satisfaction on a stick. Just so you know, the sauce contains raw egg, something that children, pregnant women, the elderly and those with a compromised immune system may wish to avoid.

Serves 4-6 270 calories per serving l (4) 180 calories per serving (6) l l 700g (1lb 9oz) lean pork, diced

into 3cm chunks

For the marinade l 1tsp olive oil l Juice of 1 lemon l 1tsp dried mint l 1tsp dried oregano l 1 bay leaf, crumbled l 1tbsp red wine vinegar l Freshly ground black pepper

For the light salsa verde l 1 egg yolk l 1 heaped tsp Dijon mustard l 1tbsp olive oil l Juice of 1 lemon l 2 anchovies, finely chopped

(optional) l 2tbsp capers, rinsed and chopped l A large bunch of flat leaf parsley

leaves, finely chopped l A small bunch of basil, finely

chopped l A small bunch of mint, finely

chopped

Mix the marinade ingredients in a large non-metallic bowl. Add the pork and stir until covered, then leave to marinate in the fridge for at least half an hour, or overnight.

For the light salsa verde, put the egg yolk in a bowl with the mustard.

Whisk, then add the olive oil, a few drops at a time, so the mixture emulsifies. Whisk in the lemon juice, then stir in the rest of the ingredients. If you want a very smooth sauce, blitz it briefly in a blender.

Thread the pork chunks on to 8 skewers. Cook on a hot barbecue, a griddle pan on the hob or under a hot grill, for 12-15 minutes. Turn regularly, until the meat is charred and cooked through. Serve on or off the skewers, with the sauce on the side and a simple salad, if you like.